Homemade Pitta Bread

How to make Homemade Pitta Bread.

Ingredients: Makes 8

  • 3 cups (15 oz, 425g) bread flour
  • 1 ½ cups (12 oz, 360ml) warm water
  • 1 packet (2 ¼ teaspoons, 7g) dry yeast
  • 2 tablespoons (1 oz, 28g) olive oil
  • 1 tablespoon (1/2 oz, 14g) granulated sugar
  • 1 ½ teaspoons table salt

Instructions:

  1. Combine the water, yeast, oil, sugar, salt and 1 ½ cups (7 1/2 oz, 212g) of the bread flour in the bowl of a stand mixer.
  2. Mix until it forms a thick batter.
  3. Switch to the dough hook.
  4. With the mixer running on low, add the remaining flour until the dough begins to clean the bottom of the bowl and form a ball around the hook.
  5. If mixing by hand add flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand.
  6. The dough will be a little sticky.
  7. You can sprinkle in a little extra flour if the dough is extremely sticky.
  8. Knead for 5 minutes.
  9. Place the dough in a lightly oiled bowl, turn once to coat the dough and cover the bowl.
  10. Rise for 1 – 1 1/2 hours or until doubled in size. (The dough can also rise in the refrigerator overnight).
  11. Turn the dough out onto a lightly floured surface.
  12. Divide the dough into 8 equal pieces.
  13. Roll each piece of dough under your cupped hand to form a tight ball.
  14. Cover the dough balls and let them rest for 10 minutes.
  15. Preheat the oven to 450°F.
  16. If you have a baking stone place it in the oven.
  17. If you don’t have a baking stone, place a baking sheet in the middle rack of the oven to preheat.
  18. If you have a dark coloured baking sheet use that.
  19. A dark pan will absorb heat better than a light-coloured pan, so the bread will puff better.
  20. Roll each piece of dough to ¼” thick and 6-7” around.
  21. Roll two pittas and immediately place them on the preheated baking stone or baking sheet in the oven.
  22. Bake until they are puffed and the bottom is lightly browned, for about 3-5 minutes.
  23. You don’t need to flip the bread.
  24. Remove the baked breads and wrap them in a clean kitchen towel while you continue rolling and baking the pittas.
  25. The pittas taste best the day they are made, but they also freeze very well.
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